The other day, I roasted some honeynut squash, a slightly sweeter version of butternut squash, and incorporated it into one of the lightest, fluffiest quick breads I’ve ever tasted, adapted from a pumpkin chocolate chip bread recipe on one of my favorite baking blogs, Tutti Dolci. I subtracted the chocolate chips, sweetened the bread with … Continue reading Pumpkin Walnut Bread
One early fall morning, while snacking on apple slices coated with peanut butter, I wondered how the classic flavor combination would taste in a seasonal dessert. After whipping up a peanut butter and apple cider frosting, and sandwiching it between two layers of apple butter cake sweetened with maple syrup and brown sugar, I had … Continue reading Apple & Peanut Butter Cake
Jeera biscuits, a South Asian shortbread cookie studded with cumin seeds, and mukhwas, a popular Indian palate cleanser and digestive aid made with fennel and other seeds, are the inspiration behind these savory-sweet, entirely non-traditional biscotti. Thanks to the addition of butter, they are a little softer in the middle than the classic twice-baked Italian … Continue reading Cumin Fennel Biscotti
I developed this recipe for an online Rosh Hashanah baking class for preschoolers. The kids had fun tearing the challah into pieces, and watching it soak up a simple custard mixture sweetened with honey. Studded with apples, it’s a wonderful fall dessert (you don’t need to celebrate Rosh Hashanah to enjoy it) and it’s a … Continue reading Challah Bread Pudding with Apples and Honey
To celebrate the end of summer, I met up with some fellow bakers in a local park, and made this extremely fast and easy version of ice cream. There are many recipes out there on the internet (I used one from Delish.com, which turned out great) but the process is always the same: fill a … Continue reading Vanilla Ice Cream in a Bag
Chocolate balls, a casual variation on truffles made with tea biscuits, butter, milk, and melted chocolate, are a popular Israeli dessert and birthday treat. They’re typically made at home, often with help from children. My good friend from high school spent part of her childhood in Israel, where she learned this recipe from a friend’s … Continue reading Israeli Chocolate Balls
Inspiration for this snack cake – which is really more of a quick bread in consistency, with lots of moisture from yogurt and oil – came from chocolate covered strawberries. The star ingredients are chocolate chips and tangy strawberry pieces, but my favorite part is the crunchy layer of shredded coconut on top. Chocolate is … Continue reading Strawberry Chocolate Chip Cake
The other day, I simmered dried figs in water and pureed them for my six-month-old twin sons, who are just beginning to eat solid foods. I used the leftover fig jam as a filling for these beautiful, swirly challah loaves. Cinnamon makes an appearance twice, mixed in with the filling (along with walnuts, which add … Continue reading Cinnamon Fig Challah
These cookies are so gooey, buttery, and addictive, you would never guess they’re made with whole wheat flour and olive oil; there’s no butter in them at all! Those ingredients, along with maple syrup, brown sugar, and pecans, add an earthy, complex flavor to an otherwise classic cookie. Click here for the recipe, in my … Continue reading Wholesome Chocolate Chunk Cookies
With strawberry jam swirled into the batter, and freshly brewed coffee in what appears to be ordinary chocolate frosting, these light-as-air chocolate cupcakes are full of fun, surprising flavors. I had a jar of delicious homemade jam on hand, made by a friend who went strawberry picking at a local farm, but the store-bought variety … Continue reading Mocha Strawberry Cupcakes
Kitchen tales from Cape Town - a recipe blog by Teresa Ulyate
Fresh, vegetarian recipes with homegrown roots
A daily guide on “What to cook?" And "How to cook?”
....and quite well as well !!
